Beef Stroganoff
By :Chop Secrets
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Votes: 1
Rating: 5
Rate this recipe!
Course Dinner
Cuisine Modern
Difficulty Medium
Browse Category Kid-Friendly, Meat, Rice & Pastas
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Beef, Beef Stock, Mushrooms, Onion
Prep Time 5 minutes
Cook Time 30 minutes
Servings
6 servings
Ingredients
  • 3 tbsp olive oil
  • 2 tbsp butter
  • 2 lbs Beef Stew Meat cut into 1 inch pieces
  • 2 tsp kosher salt
  • 1/2 tsp pepper
  • 1 large onion finely diced
  • 16 ounces baby bella or cremini mushrooms
  • 1 tbsp garlic minced
  • 1/4 cup white wine
  • 1 tbsp Dijon mustard
  • 1 1/2 cups beef broth
  • 1 tbsp fresh thyme leaves or 1 tsp dried
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 8 ounces sour cream
  • 5 ounces cream cheese softened
  • 2 ounces dry onion soup/dip mix 1 packet
  • 1 tsp garlic salt
  • 10-12 ounces hot cooked egg noodles for serving
  • 1/4 cup Italian parsley chopped for garnish, optional
Course Dinner
Cuisine Modern
Difficulty Medium
Browse Category Kid-Friendly, Meat, Rice & Pastas
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Beef, Beef Stock, Mushrooms, Onion
Prep Time 5 minutes
Cook Time 30 minutes
Servings
6 servings
Ingredients
  • 3 tbsp olive oil
  • 2 tbsp butter
  • 2 lbs Beef Stew Meat cut into 1 inch pieces
  • 2 tsp kosher salt
  • 1/2 tsp pepper
  • 1 large onion finely diced
  • 16 ounces baby bella or cremini mushrooms
  • 1 tbsp garlic minced
  • 1/4 cup white wine
  • 1 tbsp Dijon mustard
  • 1 1/2 cups beef broth
  • 1 tbsp fresh thyme leaves or 1 tsp dried
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 8 ounces sour cream
  • 5 ounces cream cheese softened
  • 2 ounces dry onion soup/dip mix 1 packet
  • 1 tsp garlic salt
  • 10-12 ounces hot cooked egg noodles for serving
  • 1/4 cup Italian parsley chopped for garnish, optional
Votes: 1
Rating: 5
Rate this recipe!
Instructions
  1. Add olive oil and butter to the Instant Pot. Using the display panel select the SAUTE function.
  2. Season beef with salt and pepper.
  3. When oil mixture gets hot, brown the meat on all sides, 2 minutes per side. Meat will not be cooked through. Do not crowd the pot--you may have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
  4. Add onion to the pot and saute for 2 minutes. Add mushrooms and saute 3 minutes more. Add garlic and cook for 1-2 minutes more.
  5. Add wine and dijon to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  6. Add beef broth and thyme, then put the browned meat back into to the pot, stirring to combine.
  7. Turn the pot off by selecting CANCEL , then secure the lid, making sure the vent is closed.
  8. Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 7 minutes.
  9. When the time is up, quick-release the remaining pressure. Select CANCEL and then SAUTE once again.
  10. Mix together the cornstarch and cold water in a small bowl and stir into the pot until thickened.
  11. Turn off the pot by selecting CANCEL , cool for 3 minutes and then mix in the sour cream, cream cheese, onion soup mix and garlic salt. Stir until well-incorporated and smooth.
  12. Serve hot over prepared egg noodles sprinkled with chopped Italian parsley.
Recipe Notes

*The MANUAL and PRESSURE COOK buttons are interchangeable.